We provide the above only in powder form, the user is required to use sterile water and make a paste prior to applying to the chicken / meat / fish. The end product can then be blast frozen (-18 deg. C. ) or stand in a chillers (0 to +5 deg C) . For Goan Rechaddo / Stuffed Mackerel wine vinegar / malt vinegar / palm toddy vinegar recommended to prepare the paste.